Japanese Milk Bread Rolls (Bread Machine + Tangzhong)
Sneak Preview: These Japanese-style dinner rolls are soft and springy with delicate buttery layers. A simple Tangzhong paste locks in moisture and gives the dough structure. Let the bread machine handle the mixing and kneading, then shape by hand and bake to golden, pull-apart perfection. Includes a whole wheat option and an optional chocolate filling for a sweet twist.
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Did you know your bread machine can help make light, layered dinner rolls that rival your favorite bakery?
These Japanese milk bread rolls start with a quick Tangzhong paste and finish in the oven for a soft, pull-apart texture with buttery spirals. Let the machine knead and rise the dough while you do something else—then shape and bake by hand for that homemade magic.
What Is the Tangzhong Technique?
Tangzhong is a simple Japanese technique that starts by cooking a small amount of flour with milk into a thick paste—just like gravy. That paste gets added to the dough for a pillowy texture that stays fresh for days.
Microwave version: Takes under a minute.
Stovetop version: Stir until thickened, then cool slightly.
Why Use a Bread Machine?
The bread machine kneads better than most of us can by hand. It also maintains temperature and timing for consistent results.
Just set the DOUGH cycle, check once after one minute and again after 15-18 minutes to adjust moisture if needed, then let it finish the rise while you get on with your day.
Ingredients and Substitutions
- MILK:
- Whole milk makes the richest rolls, but low-fat or nonfat works. No need to warm it.
- FLOUR:
- Unbleached all-purpose flour gives the softest texture. Bread flour adds chew.
- For whole wheat rolls, substitute 1 cup with whole wheat flour.
- EGG:
- Use 1 large egg (about 50g). Adjust dough texture slightly if using a different size.
- HEAVY CREAM or YOLK:
- Adds richness. Either works fine.
- SUGAR:
- Use plain granulated sugar. No substitutions tested.
- SALT:
- Table or sea salt is best. If using kosher, add ¼ teaspoon more.
- BUTTER:
- Use cold, chopped unsalted butter. If using salted, reduce the salt slightly.
- No need to soften—it melts as the machine kneads.
- YEAST:
- Instant or bread machine yeast works best. For active dry yeast, add ¼ teaspoon extra.
Variations
Whole Wheat Tangzhong Rolls:
Substitute 1 cup of flour with whole wheat. Everything else stays the same.
Chocolate Surprise Rolls:
Before rolling, place a piece of semi-sweet chocolate on each dough strip.
Roll up as usual and bake. Serve warm while the chocolate is gooey.
Step-by-Step for Japanese Milk Bread Rolls
1. Make the Tangzhong.
Whisk milk and flour, then microwave until thick like pudding.
2. Load the bread machine.
Add cooled Tangzhong mixture and all remaining dough ingredients.
3. Check the dough twice.
After 1 minute, the dough should start clumping After 15-18 minutes, it should be smooth, elastic, and slightly sticky, sticking to the sides and pulling away cleanly.
4. Let the dough rise.
At the end of the DOUGH cycle, it should be doubled and puffy.
5. Roll and divide.
Gently press out air, divide the dough, and roll into rectangles.
6. Slice and shape.
Cut into strips and roll into tight spirals.
7. Arrange and rise again.
Place rolls in a greased pan, cover, and let rise until puffy.
8. Bake and brush.
Bake at 375°F until golden. Cool briefly, then brush with melted butter.
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7. Press and divide the dough.
Gently deflate and divide into two equal balls.
8. Roll into a rectangle.
Each piece should measure about 13 x 9 inches.
9. Optional: Add butter.
Spread a thin layer for extra richness—or skip for tighter rolls.
10. Slice into strips.
Cut into 8 even strips using a pizza cutter.
11. Roll into spirals.
Roll each strip tightly and pinch to seal.
12. Arrange in pan.
Place seam-side down in a greased round pan.
13. Let rise until puffy.
Cover and proof until nearly doubled.
14. Bake until golden.
375°F for 15–17 minutes or until internal temp is 190–195°F.
15. Cool and brush.
Let sit 5 minutes, transfer to a rack, and brush with butter.
Happy Bakers Speak Up
“These dinner rolls are the absolute best! My family thanks you for the recipe…They are light & fluffy, and a definite keeper. Thanks!” —ANGIE
“I don’t think I ever commented on your blog how much I LOVE these rolls! They turn out so tender and soft. Thanks so much for sharing!” —STACIE
Japanese Milk Bread Rolls (Bread Machine + Tangzhong)
Video
Ingredients
Tangzhong Paste
- ½ cup (113 g) cool milk–whole, 2%, or nonfat
- 2 tablespoons (15 g) unbleached all-purpose flour
Dough
- ½ cup (114 g) cool milk
- 1 large (50 g) egg
- 1 tablespoon (14 g) heavy cream OR one egg yolk
- 2 tablespoons (24 g) granulated sugar
- 1¼ teaspoon (7 g) table or sea salt
- 4 tablespoons (57 g) cold butter, chopped
- 2¾ cups (330 g) unbleached all-purpose flour
- 2 teaspoons (6 g) bread machine or instant yeast
Filling (optional)
- 2 tablespoons (28 g) softened butter (28 gr)
Instructions
- Making the Tangzhong Paste: Whisk½ cup (113 g) cool milk–whole, 2%, or nonfat + 2 tablespoons (15 g) unbleached all-purpose flour in a microwave-safe bowl.Microwave in 15-second bursts (45–60 seconds total), whisking each time, until thickened like pudding. Allow to cool.
- Mixing the Dough: Add ½ cup (114 g) cool milk to the Tangzhong paste from above and whisk energetically. It’s OK if there are still some lumps. They will disappear in the mixing process. Add to the bread machine pan.
- Add 1 large (50 g) egg , 1 tablespoon (14 g) heavy cream OR one egg yolk, 2 tablespoons (24 g) granulated sugar, 1¼ teaspoon (7 g) table or sea salt , 4 tablespoons (57 g) cold butter, chopped, 2¾ cups (330 g) unbleached all-purpose flour , and 2 teaspoons (6 g) bread machine or instant yeast to the pan. Select the DOUGH cycle. Press “Start.”
- Open the lid within the first minute and check to ensure the paddles are engaged and the dough starts clumping.
- Recheck 15-18 minutes later to ensure the dough is the correct consistency. It should stick to the side, then pull away cleanly.If the dough is too dry, it may thump against the side of the pan or ride around freely on top of the post. Add milk 1 tablespoon at a time. If the dough is too wet, impossibly sticky, and won’t pull away from the sides, add flour 1 tablespoon at a time. Give the dough time to absorb the flour or milk between each addition.Find out more about this surprising secret to success with a bread machine here.
- Let the DOUGH cycle finish. Dough should double. Leave in machine longer if needed.
- Shaping and Baking the Rolls: Remove dough and divide in half. Roll each half into a 13×9 rectangle.(Optional: Spread 2 tablespoons (28 g) softened butter (28 gr) over the dough.)Slice each rectangle into 4 long strips, then cut each strip in half to get 8 total pieces.Roll each strip tightly into a spiral and pinch the seam.
- Second Rise: Place seam-side down into greased 8- or 9-inch round pans. Cover loosely and let rise until nearly doubled.
- Baking: Preheat oven to 375°F (190°C). Bake rolls for 15–17 minutes.They’re done when golden brown and internal temp reaches 190–195°F.
- Let rolls cool in pan for 5 minutes. Transfer to wire rack to avoid soggy bottoms.Brush tops with melted butter while still warm.
Notes
Alternative Mixing Methods
Using a Stand Mixer- Add ingredients to the mixer bowl in the listed order.
- Mix on low speed until everything is moistened.
- Switch to the dough hook and increase speed to 2 or 3.
- Knead until the dough is smooth and elastic (about 5–10 minutes).
- Cover and let it rise in a warm place until doubled.
- Gently deflate, shape, and bake as directed.
- In a large bowl, mix ingredients until you have a shaggy dough.
- Transfer to a floured surface and knead until smooth and elastic (10–20 minutes, depending on experience).
- Place dough in a greased bowl, cover, and let it rise until doubled.
- Once risen, gently deflate, shape, and bake as instructed.
To bake: thaw, rise, and bake as usual.
Optional Variations
Whole Wheat Tangzhong Rolls: Substitute 1 cup of flour with whole wheat. Everything else stays the same. Chocolate Surprise Rolls: Before rolling, place a piece of semi-sweet chocolate on each dough strip.Roll up as usual and bake. Serve warm while the chocolate is gooey.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
Can I make these without a bread machine?
Yes—see recipe notes for stand mixer or hand-kneading directions.
Can I freeze the dough?
Freeze shaped rolls on a tray. Once firm, store in a plastic bag.
To bake: thaw, rise, and bake as usual.
Can I make the rolls ahead?
Shape and refrigerate overnight. Let rise at room temperature before baking
Final Thoughts
This recipe is fairly easy, but if you are a complete newbie at baking bread, take a look at my super easy recipe for Classic Dinner Rolls. If you love these Japanese Milk Bread Dinner Rolls, the next step is to try my Tangzhong Cinnamon Rolls. And please. Invite me to help you eat them as I can’t have them in my house. They are way too dangerous.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.